Mexican Chicken Corn Chowder Recipe

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of Southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas

Nutritional Facts

Directions

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

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"This recipe is very good as written. However, it is a good starting point for a really great chowder! I add a can of white beans, whole kernel corn, chili powder and a 14.5 ounce can of diced tomatoes. I also used homemade chicken stock in place of the water and bouillon. It is a great chowder!"

"This contest winning recipe did not need another great review but it is awesome! I too, used fresh corn and regular milk. Fabulous taste, hearty and very easy to put together. Easy to prepare on week night. This is going to become a regular in our house. This truly is a great recipe!"

"Very good! Instead of half n half i used whole milk and used 4 cobs of fresh corn. I also used precooked chicken from the carryout cafe at my grocery store. I didnt try it with tomato tho as i was making this for another meal during the week. I will add it then. Picky daughter also liked it!!!"